COCONUT CUSTARD & PEACH TART

SERVES 10 PREP 20 MINS + COOLING COOK 45 MINS

• 2 cups spelt flour

• ½ cup coconut oil

• 2 tbsp caster sugar

• 1 egg yolk

• 2-3 tbsp iced water

• 270ml can coconut cream

• 1/3 cup caster sugar

• 3 eggs

• coconut yoghurt, grilled peach wedges (see Tip), toasted coconut flakes, mint leaves, to serve

1 Preheat oven to 180°C. Lightly grease a 12 x 34cm rectangular fluted tart pan with a removeable base.

2 In a food processor, combine flour, coconut oil and sugar. Pulse until crumbs form. Add egg yolk, pulsing to form a dough, adding water a little at a time. Roll dough between 2 sheets baking paper until 3mm thick. Ease into pan, pressing into sides. Chill 30 mins. Using a rolling pin, roll off excess pastry.

3 Bake blind 15 mins. Remove paper and filling. Bake 5 mins.

4 In a medium saucepan, heat coconut cream with 1 tbsp sugar on low until almost boiling. Remove from heat.

5 In a separate bowl, whisk eggs and remaining sugar together. Gradually whisk in coconut cream mixture. Pour into pastry case. Bake 15-20 mins until almost set. Cool in pan.

6 Serve tart topped with yoghurt, wedges, coconut flakes and mint.